Spicy Fish Cakes | Salmon Patties | Fish Kabab

Spicy fish cakes (fish patties) crispy outside, soft in the center, these richly flavored spicy patties are a terrific appetizer. Easy, healthier, low carb and made with salmon. These fish kababs freeze beautifully!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅ SPICY FISH CAKES (SHAMI KABAB)
2 lbs Salmon, (or Tuna, canned or steamed, boneless)
½ cup onion, grated
¼ cup fine chickpea flour, or breadcrumbs
¼ cup cilantro fresh, chopped
2 tbsps chili peppers, (jalapeno)
1 tablespoon garlic, grated
1 tablespoon mint, (dried or 2 tablespoon fresh mint)
2 teaspoon curry powder, or middle eastern mixed spice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon red pepper flakes
2 eggs, large
½ cup panko bread crumbs
½ cup peanut oil*, (some will be leftover after frying)
Salt, as needed
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✅ TIMESTAMPS
00:00​ Introduction
00:25​ Fish Cake Mixture: Crumble fish and combine with all ingredients (except one egg, breadcrumbs and oil), into a smooth and moldable mixture. Add salt only if needed.
01:43 Make The Fish Cakes: Divide fish cake mixture into 12 to 16 portions and shape into patties. Whisk one egg. Spread bread crumbs in a flat plate. Dip each fish patty in beaten egg and then in bread crumbs. Press the patty gently to make sure bread crumbs are nicely set on it. Set aside.
03:25 Fry the Fish Cakes: Shallow fry fish cakes in batches. Heat oil in skillet at medium high. Slide in fish cakes, lower the heat to medium and shallow fry for 2 to 3 minutes each side, until golden brown. Transfer to a plate lined with paper towels.
The full blog post and recipe has detailed explanation, lots of tips & tricks and more.
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Printable Recipe: www.thedeliciouscrescent.com/category/recipes/recipes-by-ingredient/fish-and-seafood/